Meyer Lemon Panna Cotta

Photo: Randy Mayor; Styling: Cindy Barr/Lindsey Lower

Meyer lemon--a lemon/orange ­hybrid--is sweeter than conventional lemon. If you don't have access to Meyer lemons, you can use a regular lemon and enjoy a dessert that's a bit more tart.

Yield: Serves 4
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 35 Minutes
Total: 4 Hours, 35 Minutes

Nutritional Information

Amount per serving
  • Calories: 185
  • Fat: 6.3g
  • Saturated fat: 3.8g
  • Monounsaturated fat: 0.8g
  • Polyunsaturated fat: 0.1g
  • Protein: 7g
  • Carbohydrate: 26g
  • Fiber: 0.1g
  • Cholesterol: 22mg
  • Iron: 0.1mg
  • Sodium: 258mg
  • Calcium: 214mg

Ingredients

  • 1 Meyer or regular lemon
  • 11 tablespoons 2% reduced-fat milk, divided
  • 1/2 cup half-and-half
  • 1/3 cup sugar
  • 1/4 teaspoon salt
  • 1 3/4 teaspoons unflavored gelatin
  • 1 1/2 cups reduced-fat buttermilk
  • Cooking spray
  • Mint leaves and lemon rind strips (optional)

Preparation

  1. 1. Remove rind from lemon using a vegetable peeler, avoiding white pith. Squeeze 3 tablespoons juice from lemon. Combine rind, 1/2 cup milk, half-and-half, sugar, and salt in a small saucepan; bring to a simmer over medium heat (do not boil). Remove pan from heat; cover and let stand 20 minutes. Discard rind. Sprinkle gelatin over remaining 3 tablespoons milk in a small bowl, and let stand at least 10 minutes. Return half-and-half mixture to medium heat; cook for 1 minute or until very hot. Add the gelatin mixture, stirring with a whisk until dissolved (about 1 minute). Stir in buttermilk and 3 tablespoons juice. Divide mixture among 4 (6-ounce) ramekins or custard cups coated with cooking spray. Cover and refrigerate for 4 hours.
  2. 2. Run a knife around outside edges of panna cotta. Place a plate upside down on top of each cup; invert onto plate. Garnish with mint and rind, if desired.
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